- 1 (26 ounce) jar Prego® Traditional Italian Sauce
- 1/4 cup grated Parmesan cheese
- 3 cups cubed cooked chicken
- 1 1/2 cups uncooked elbow macaroni, cooked and drained
- 1 1/2 cups shredded mozzarella cheese
- Heat the sauce, 3 tablespoons Parmesan cheese, chicken and macaroni in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the mixture is hot and bubbling, stirring occasionally.
- Sprinkle with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.